CN103194352A - Rose sweet white wine beverage and preparation method thereof - Google Patents
Rose sweet white wine beverage and preparation method thereof Download PDFInfo
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- CN103194352A CN103194352A CN2013101230877A CN201310123087A CN103194352A CN 103194352 A CN103194352 A CN 103194352A CN 2013101230877 A CN2013101230877 A CN 2013101230877A CN 201310123087 A CN201310123087 A CN 201310123087A CN 103194352 A CN103194352 A CN 103194352A
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Abstract
The invention provides a rose sweet white wine beverage and a preparation method of the rose sweet white wine beverage. The rose sweet white wine beverage comprises the following components in percentage by weight: 25 to 32% of rose sweet white wine fermentation broth, 0 to 5% of pure honey, 55 to 70% of water, 0 to 18% of sweetening agent, 0 to 1% of acidulant, and 0 to 0.01% of table salt. The preparation method comprises the following steps of: fully mixing glutinous rice with rose; keeping the temperature at 26 to 32 DEG C for 72 to 100 hours, adding a saccharifying agent and a leavening agent at the same time; adding water, the sweetening agent, the acidulant, the table salt and the pure honey to the filtrate to carry out secondary blending after leavening; uniformly stirring; filling; sterilizing; and cooling, thus accomplishing the preparation. According to the rose sweet white wine beverage, the tastes and the nutrition of the rose and the sweet white wine are organically combined, thus the beverage is rich in nutrition, has a certain anti-oxidation effect, is soft in color and luster, clear and transparent, and pure in taste, has the special tastes of the rose and the sweet white wine, and is simple in production process and relatively low in production cost.
Description
Technical field
The present invention relates to the food-drink technical field, particularly, relate to a kind of mixed fermentation based on natural starch-containing cereal and Rose, add soft, limpid transparent, sweet white Wine of Rose that mouthfeel is pure of color and luster that pure honey, water, sweeting agent, acidic flavoring agent and salt makes and preparation method thereof.
Background technology
Sweet white wine is a kind of traditional characteristic low-alcoholic beverage of China, and nutritive ingredient is abundant.Glutinous rice has another name called glutinous rice, unit's rice, and its matter is gentle sticking.Modern scientific research shows that glutinous rice contains protein, fat, carbohydrate, calcium, phosphorus, iron, vitamins B and starch etc., is the strong product of temperature compensation.Glutinous rice is the first-class raw material of wine brewing, and through brew, the nutritive ingredient of glutinous rice is easier to absorption of human body, is the good merchantable brand of the elderly, pregnant and lying-in women and person's benefiting qi and nourishing blood in poor health.Sweet white wine is that raw material is admixed distiller's yeast fermentation and formed with glutinous rice, nutritious, flavor fragrant little sweet, alcoholic strength is low, can whet the appetite after the drink and refresh oneself, have easypro through invigorate blood circulation, enriching yin and nourishing kidney, stomach invigorating moistening lung, tranquilizing and allaying excitement and effect such as dispel rheumatism.
Rose (Rosa rugosa Thunb) is Rosaceae gul, perennial evergreen or machaka, and Rose is the flower that mountainmahogany plant rose is just put, and calls the flower of pacing up and down, nib flower, lake flower, Flos Rosae Davuricae etc.According to the modern pharmacology analysis, Rose contains volatile oil, ester class, phenylethyl alcohol, vernol, organic acid, haematochrome, yellow pigment, wax, tens kinds of compositions to the human body beneficial such as carotene.The fresh-rose flower bud contains 0.03% volatile spirits approximately, and the main component of essential oil is geraniol, methyl isoeugenol, is more than 40 kind of compositions such as Geraniol, vernol, phenylethyl alcohol secondly.Rose also contains higher Vc and abundant Polyphenols and Flavonoid substances.In vitro tests finds that Rose can suppress tumour cell, and the growth of cancer cells is had restraining effect.Modern pharmacology experiment confirm, the water decoction of Rose have branch toxolysin, antiviral effect; Rose oil has the effect that promotes choleresis.The flowers are in blossom season, and among the people often have the people that Rose is pickled with white sugar or rock sugar water to drink, with regulate the flow of vital energy, relieving summer-heat, beauty treatment, or with petal, bud dry in the shade grind in the filling of admixing cake edible, can flavouring hyperchromic, but function of spleen and stomach regulating again.Do not see at present Rose and glutinous rice proportioning, and employing adds saccharifying agent respectively and starter carries out segmentation mixed fermentation, is allocated the report of making the sweet white Wine of Rose again.
The development of sweet white wine industry not only will be enriched and develop and all kinds of new meter wine products, is more whether the good color of product, body meet the needs that most of people pursue health, beauty, nature.So scientific, standardization, the transparence of whole new meter wine product production technique also will be the emphasis of our investigator's following work.The sweet white Wine of Rose had both kept the nutritive ingredient of Rose and sweet white wine, contained rose lattice delicate fragrance again, and had the nourishing function of Rose, had vast market prospect.Flowers type beverage is a kind of natural health-care beverage that occurs in recent years, this beverage does not contain pungent, and not only color, fragrance make us pleasing, and has Glycerin, the effect of beautifying face and moistering lotion and spirit refreshing and eye-brightening is subjected to the favor of female consumer especially.
Application number is that the Chinese patent of 201210197860.X discloses a kind of fresh rose flower fermented glutinour rice, it is to have fresh rose flower and glutinous rice to brewage through technologies such as immersion, boiling, mixed fermentations to form, its product no doubt possesses local flavor and the nutrition of Rose and sweet white wine, but be difficult to unified on the mouthfeel and chaos relatively, be difficult to realize limpid transparent, color and luster is soft and make us pleasing effect.
Summary of the invention
For overcoming local flavor and the abundant combination of nutrition that is difficult in the prior art Rose and sweet white wine, mixed fermentation products outward appearance muddiness, mouthfeel is difficult to unified problem, the invention provides the sweet white Wine of soft, the limpid Rose transparent, that mouthfeel is pure of a kind of color and luster, specifically be to adopt respectively with saccharifying agent and starter, carry out segmentation mixed fermentation, mixed fermentation liquid is filtered, allocate a kind of natural health-care beverage of making again with pure honey, sweeting agent, acidic flavoring agent, salt.
Following technical proposals of the present invention is with solving above-mentioned technical problem:
The sweet white Wine of a kind of Rose, this beverage is composed of the following components by weight percentage: the sweet white wine fermentation liquid 25%～32% of Rose, pure honey 0～5%, water 55%～70%, sweeting agent 0～18%, acidic flavoring agent 0～1%, salt 0～0.01%; The sweet white wine fermentation liquid of described Rose is composed of the following components by weight percentage: Rose 4%～17%, and saccharifying agent 2%～5%, starter 0.5%～2%, surplus is glutinous rice.
In the sweet white Wine of described Rose, sweeting agent is white sugar or Sodium Cyclamate or high fructose syrup or protein sugar, and acidic flavoring agent is citric acid or oxysuccinic acid or tartrate; Saccharifying agent in the sweet white wine fermentation liquid of described Rose is purebred rhizopus or commercially available Angel koji, and starter is purebred yeast or commercially available Angel yeast saccharomyces cerevisiae.
The preparation method of the sweet white Wine of described Rose comprises the steps:
(1) glutinous rice soaks: place water to soak 6～12 hours in the glutinous rice of removal of impurities, can not soak mashed or the white heart occurs;
(2) boiling: with soaked glutinous rice atmospheric cooking 15～30 minutes, steam to the grain of rice and do not have hard-core, adhesion;
(3) pouring is cold: adopt cold boiling water to dash and drench glutinous rice rice, make rice grain dispersion and temperature be down to 25～35 ℃;
(4) saccharification: in cooled rice grain, add 2%～5% saccharifying agent, with its loose being placed in the fermenting container, add an amount of water after mixing thoroughly;
(5) nest: rice grain is barricaded as recessed round nest, and the lid with fermenting container covers completely then, places 26～32 ℃;
(6) processing of Rose: the Rose of cleaning is rejected withered petal, smash after the blanching, the ratio in 4%～17% during 40～52 hours after step 5 is finished joins mixing in the container;
(7) fermentation: add 0.5%～2% starter after step 6 is finished immediately, the back that stirs is at 26～32 ℃ of temperature condition bottom fermentations, and the total time from step 4 to 7 diastatic fermentations is 72～100 hours;
(8) filter: the product that step 7 fermentation is obtained filters, and obtains the sweet white wine fermentation liquid of limpid transparent Rose;
(9) allotment: the sweet white wine fermentation filtrate of Rose that step 8 is obtained is prepared burden according to following weight percent assembly with other: the sweet white wine fermentation liquid 25%～32% of Rose, pure honey 0～5%, water 55%～70%, sweeting agent 0～18%, acidic flavoring agent 0～1%, salt 0～0.01% is allocated at normal temperatures, is mixed and stirs;
(10) can, sterilization, cooling: the mixed solution that step 9 is deployed carries out can bottling, seals, and places then under 80～95 ℃ the temperature condition to keep sterilization in 15～25 minutes, and then is cooled to below 30 ℃ packing.
Compared with prior art, the beneficial effect that has of the present invention is as follows:
1, the present invention adopts the combination of Rose and glutinous rice, the fragrance and the pharmaceutical use that had both kept Rose have kept the fresh and sweet good to eat and nutrition of sweet white wine again, and the two is in conjunction with not only promoting medicinal and nutritive value, and mouthfeel is gentleer, more caters to people's consumers demand.
2, the present invention adopts and adds saccharifying agent and starter respectively, carries out segmentation mixed fermentation, not only is beneficial to the control whole fermentation process, can also improve saccharification and the wine degree of glutinous rice, thereby improves yield and the wine degree of the sweet white wine fermentation liquid of Rose.
3, the present invention adopts filtration back and pure honey, water, sweeting agent, acidic flavoring agent and salt to allocate on the basis of the sweet white wine fermentation liquid of Rose, not only can control the mouthfeel of beverage, improve the outward appearance of beverage, and the productive rate height, effect is better, has reduced production cost.
Embodiment
Below in conjunction with embodiments of the invention essentiality content of the present invention is described further, but does not limit the present invention with this.
Embodiment 1:
The sweet white Wine of a kind of Rose, by Rose 15%, saccharifying agent 2.5%, starter 1%, glutinous rice: 81.5%, the fermented liquid that in this mixed fermentation, obtains after filtration and the sweet white wine fermentation filtrate of Rose, form with pure honey, water, white sugar, citric acid and salt again, the mass percent that each component accounts for the sweet white Wine total amount of Rose is: the sweet white wine fermentation filtrate 25% of Rose, pure honey 3.5%, water 56.299%, white sugar 15%, citric acid 0.2%, salt 0.001%.
The production technique of the sweet white wine of this Rose is as follows:
Step 1, glutinous rice soak: place water to soak 8 hours in the glutinous rice of removal of impurities;
Step 2, boiling: with soaked glutinous rice atmospheric cooking 15 minutes, steam to the grain of rice do not have hard-core, adhesion is advisable;
Step 3, drench cold: adopt cold boiling water to dash and drench glutinous rice rice, rice grain is disperseed and temperature is down to 25 ℃;
Step 4, saccharification: the saccharifying agent of adding 2.5% in cooled rice grain, after mixing thoroughly its loose being placed in the jar fermenter is also flattened, add an amount of water;
Step 5, nest: the rice grain in the cylinder is barricaded as recessed round nest, and the lid with jar fermenter covers completely then, places 26 ℃ isoperibol;
The processing of step 6, Rose: the Rose of cleaning is rejected withered petal, smash after the blanching, after step 5 is finished 48 hours, the ratio in 15% joins in the cylinder and mixing;
Step 7, fermentation: add 1% starter after step 6 is finished immediately, the back that stirs is at 26～32 ℃ of temperature condition bottom fermentations, and the total time from step 4 to 7 diastatic fermentations is 96 hours;
Step 8, filtration: the product that the step 7 fermentation is obtained filters, and obtains the sweet white wine fermentation filtrate of limpid transparent Rose;
Step 9, allotment: the sweet white wine fermentation filtrate of Rose that step 8 is obtained and other batchings are according to following mass percent: the sweet white wine fermentation filtrate 25% of Rose, pure honey 3.5%, water 56.299%, white sugar 15%, citric acid 0.2%, salt 0.001% is allocated at normal temperatures, is mixed and stirs;
Step 10: can, sterilization, cooling: the mixed solution that step 9 is deployed carries out the can bottling, seals, place then under 95 ℃ the temperature condition and kept 15 minutes, mixture after the bottling is carried out sterilization, and then be cooled to below 30 ℃, namely make the sweet white Wine of Rose after the packing.
Embodiment 2:
The sweet white Wine of a kind of Rose, by Rose 10%, saccharifying agent 3%, starter 1.5%, glutinous rice 85.5%, the fermented liquid that in this mixed fermentation, obtains after filtration and the sweet white wine fermentation filtrate of Rose, again with pure honey, water, white sugar, citric acid and salt assembly, the mass percent that each component accounts for the sweet white Wine total amount of Rose is: the sweet white wine fermentation filtrate 30% of Rose, pure honey 4%, water 53.398%, white sugar 12.5%, citric acid 0.1%, salt 0.002%.
The production technique of the sweet white wine of this Rose is as follows:
Step 1, glutinous rice soak: place water to soak 10 hours in the glutinous rice of removal of impurities;
Step 2, boiling: with soaked glutinous rice atmospheric cooking 30 minutes, steam to the grain of rice do not have hard-core, adhesion is advisable;
Step 3, drench cold: adopt cold boiling water to dash and drench glutinous rice rice, rice grain is disperseed and temperature is down to 35 ℃;
Step 4, saccharification: the saccharifying agent of adding 3% in cooled rice grain, after mixing thoroughly its loose being placed in the jar fermenter is also flattened, add an amount of water;
Step 5, nest: the rice grain in the cylinder is barricaded as recessed round nest, and the lid with jar fermenter covers completely then, places 32 ℃ isoperibol;
The processing of step 6, Rose: the Rose of cleaning is rejected withered petal, smash after the blanching, after step 5 is finished 40 hours, the ratio in 10% joins in the cylinder and mixing;
Step 7, fermentation: add 1.5% starter after step 6 is finished immediately, the back that stirs is at 32 ℃ of temperature condition bottom fermentations, and the total time from step 4 to 7 diastatic fermentations is 80 hours;
Step 8, filtration: the product that the step 7 fermentation is obtained filters, and obtains the sweet white wine fermentation filtrate of limpid transparent Rose;
Step 9, allotment: the sweet white wine fermentation filtrate of Rose that step 8 is obtained and other batchings are according to following mass percent: the sweet white wine fermentation filtrate 30% of Rose, pure honey 4%, water 53.398%, white sugar 12.5%, citric acid 0.1%, salt 0.002% is allocated at normal temperatures, is mixed and stirs;
Step 10: can, sterilization, cooling: the mixed solution that step 9 is deployed carries out the can bottling, seals, place then under 90 ℃ the temperature condition and kept 20 minutes, mixture after the bottling is carried out sterilization, and then be cooled to below 30 ℃, namely make the sweet white Wine of Rose after the packing.
Embodiment 3:
The sweet white Wine of a kind of Rose, by Rose 12%, saccharifying agent 5%, starter 2%, glutinous rice 81%, the fermented liquid that in this mixed fermentation, obtains after filtration and the sweet white wine fermentation filtrate of Rose, again with pure honey, water, white sugar, citric acid and salt assembly, the mass percent that each component accounts for the sweet white Wine total amount of Rose is: the sweet white wine fermentation filtrate 28% of Rose, pure honey 5%, water 48.495%, white sugar 18%, citric acid 0.5%, salt 0.005%.
The production technique of the sweet white wine of this Rose is as follows:
Step 1, glutinous rice soak: place water to soak 11 hours in the glutinous rice of removal of impurities, can not soak mashed or the white heart occur and be advisable;
Step 2, boiling: with soaked glutinous rice atmospheric cooking 20 minutes, steam to the grain of rice do not have hard-core, adhesion is advisable;
Step 3, drench cold: adopt cold boiling water to dash and drench glutinous rice rice, rice grain is disperseed and temperature is down to 30 ℃;
Step 4, saccharification: the saccharifying agent of adding 5% in cooled rice grain, after mixing thoroughly its loose being placed in the jar fermenter is also flattened, add an amount of water;
Step 5, nest: the rice grain in the cylinder is barricaded as recessed round nest, and the lid with jar fermenter covers completely then, places 30 ℃ isoperibol;
The processing of step 6, Rose: the Rose of cleaning is rejected withered petal, smash after the blanching, after step 5 is finished 44 hours, the ratio in 12% joins in the cylinder and mixing;
Step 7, fermentation: add 2% starter after step 6 is finished immediately, the back that stirs is at 26～32 ℃ of temperature condition bottom fermentations, and the total time from step 4 to 7 diastatic fermentations is 86 hours;
Step 8, filtration: the product that the step 7 fermentation is obtained filters, and obtains the sweet white wine fermentation filtrate of limpid transparent Rose;
Step 9, allotment: the sweet white wine fermentation filtrate of Rose that step 8 is obtained and other batchings are according to following mass percent: the sweet white wine fermentation filtrate 28% of Rose, pure honey 5%, water 48.495%, white sugar 18%, citric acid 0.5%, salt 0.005% is allocated at normal temperatures, is mixed and stirs;
Step 10: can, sterilization, cooling: the mixed solution that step 9 is deployed carries out the can bottling, seals, place then under 85 ℃ the temperature condition and kept 25 minutes, mixture after the bottling is carried out sterilization, and then be cooled to below 30 ℃, namely make the sweet white Wine of Rose after the packing.
The described method of the above embodiment of the present invention all prepares the sweet white Wine of limpid Rose transparent, that mouthfeel is pure, has realized purpose of the present invention.
Claims (3)
1. sweet white Wine of Rose, this beverage is composed of the following components by weight percentage: the sweet white wine fermentation liquid 25%～32% of Rose, pure honey 0～5%, water 55%～70%, sweeting agent 0～18%, acidic flavoring agent 0～1%, salt 0～0.01%; The sweet white wine fermentation liquid of described Rose is composed of the following components by weight percentage: Rose 4%～17%, and saccharifying agent 2%～5%, starter 0.5%～2%, surplus is glutinous rice.
2. the sweet white Wine of Rose according to claim 1 is characterized in that described sweeting agent is white sugar or Sodium Cyclamate or high fructose syrup or protein sugar, and acidic flavoring agent is citric acid or oxysuccinic acid or tartrate; Saccharifying agent in the sweet white wine fermentation liquid of described Rose is purebred rhizopus or commercially available Angel koji, and starter is purebred yeast or commercially available Angel yeast saccharomyces cerevisiae.
3. the preparation method of the sweet white Wine of the described a kind of Rose of claim 1 comprises the steps:
(1) glutinous rice soaks: place water to soak 6～12 hours in the glutinous rice of removal of impurities, can not soak mashed or the white heart occurs;
(2) boiling: with soaked glutinous rice atmospheric cooking 15～30 minutes, steam to the grain of rice and do not have hard-core, adhesion;
(3) pouring is cold: adopt cold boiling water to dash and drench glutinous rice rice, make rice grain dispersion and temperature be down to 25～35 ℃;
(4) saccharification: in cooled rice grain, add 2%～5% saccharifying agent, with its loose being placed in the fermenting container, add an amount of water after mixing thoroughly;
(5) nest: rice grain is barricaded as recessed round nest, and the lid with fermenting container covers completely then, places 26～32 ℃;
(6) processing of Rose: the Rose of cleaning is rejected withered petal, smash after the blanching, the ratio in 4%～17% during 40～52 hours after step 5 is finished joins mixing in the container;
(7) fermentation: add 0.5%～2% starter after step 6 is finished immediately, the back that stirs is at 26～32 ℃ of temperature condition bottom fermentations, and the total time from step 4 to 7 diastatic fermentations is 72～100 hours;
(8) filter: the product that step 7 fermentation is obtained filters, and obtains the sweet white wine fermentation liquid of limpid transparent Rose;
(9) allotment: the sweet white wine fermentation filtrate of Rose that step 8 is obtained is prepared burden according to following weight percent assembly with other: the sweet white wine fermentation liquid 25%～32% of Rose, pure honey 0～5%, water 55%～70%, sweeting agent 0～18%, acidic flavoring agent 0～1%, salt 0～0.01% is allocated at normal temperatures, is mixed and stirs;
(10) can, sterilization, cooling: the mixed solution that step 9 is deployed carries out can bottling, seals, and places then under 80～95 ℃ the temperature condition to keep sterilization in 15～25 minutes, and then is cooled to below 30 ℃ packing.
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| CN105385531B (en) * | 2015-12-11 | 2018-03-30 | 宜宾五粮液股份有限公司 | A kind of rose honey wine and preparation method thereof |
| CN106947675A (en) * | 2017-04-25 | 2017-07-14 | 云南宏斌绿色食品集团有限公司 | Ferment fresh flower and the sweet white wine of multi-cultur es compound microorganism ferments and preparation method thereof |
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